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Twice Cooked Chicken and Piperade

Season a chicken and fry in a pan with olive oil until browned. Transfer chicken into a baking dish and pour at least a jar of Piperade over the top. Bake at 425 degrees for 30mins. Serve with rice, noodles, or polenta.

Beret Rouge PiperadeTM
It's not just gourmet ... it's everyday!

© Monet Bonson